Mini Southern Tomato Pies

Why This Recipe is a Keeper!

There’s nothing quite like a classic Southern Tomato Pie at the height of summer, when fresh tomatoes are at their juicy, flavorful best. These Mini Southern Tomato Pies are an elegant riff on the classic that’s a lot more party-friendly!

My bite-sized version has everything you love about the iconic Southern favorite with juicy, ripe tomatoes, cheese, mayonnaise, and fresh basil, but with a flaky, buttery puff pastry crust that surrounds all this goodness for a wonderfully light and crispy summer appetizer. They’re just the right size for picking up and enjoying in a few delicious bites!

This Mini Southern Tomato Pie recipe is:

• Perfectly portioned! They’re just the right size for picking up and enjoying in a few delicious bites!
• Made for summer!
• Easy yet elegant and perfect for entertaining! Serve them at your next brunch, bridal or baby shower, garden or pool party, or whenever your tomato harvest is coming in faster than you can use it.

If you love a traditional Southern Tomato Pie, these adorable little pies deliver all that cheesy, tomatoey goodness in an irresistible individual package!

How to Make Mini Southern Tomato Pies:

Recipe Ingredients:

Here’s everything you’ll need to make this Mini Southern Tomato Pies recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Roma Tomatoes: You’ll need four ripe, medium-sized Roma tomatoes (also called plum or paste tomatoes). I prefer Roma tomatoes for this recipe because their firm, meaty flesh and lower moisture content help keep the pies from becoming soggy.
• Puff Pastry: Puff pastry is made by layering butter and flour in a dough that is repeatedly rolled and folded to create numerous thin, alternating layers. As it bakes, the butter releases steam, causing the layers to puff and separate into a light, crisp, and flaky pastry. It’s possible to make your own, but packaged, frozen puff pastry is a terrific convenience product. If you have a Kroger or Kroger-banner store (same company, different names) in your area, I highly recommend their puff pastry over another nationally known brand. You’ll save several dollars per box, and I love that the pastry sheets are rolled rather than folded. Folded sheets often crack along the creases when unfolded, requiring you to pinch and patch the pastry back together. I’ve used the Kroger brand a number of times, and their quality is equal to that of the national brand.
• Monterey Jack Cheese: Monterey Jack is a mild, creamy cheese that melts beautifully. It adds richness without competing with the fresh tomato and basil flavors. You can substitute Mozzarella or Fontina cheese.
• Gruyère Cheese: Rich and nutty, Gruyère adds depth of flavor and melts beautifully. Along with the mild Monterey Jack, it creates a flavorful, creamy cheese combination that pairs perfectly with the mayonnaise. It can be expensive, however, so if it’s not in your budget, substitute a good sharp white Cheddar cheese.
• Fresh Basil: No matter what time of year you make these pies, fresh basil is a must!

• Gather and prep all the ingredients.
• Preheat oven to 375 degrees.

1. Cut each tomato crosswise into approximately 8 slices, for a total of 32 slices. Arrange the slices in a single layer on paper towels and sprinkle with 1 teaspoon salt. Let stand for 15 minutes.

2. Flip the tomato slices onto fresh, dry paper towels and sprinkle with the remaining 1 teaspoon of salt. Let stand for another 15 minutes. Blot the tomatoes thoroughly with additional paper towels to remove as much moisture as possible.

3. While the tomatoes drain, prepare the puff pastry. Unfold each sheet onto a lightly floured surface or parchment paper and then gently roll it out just enough to smooth the seams and slightly enlarge it. Using a 3- to 3 1/2-inch round biscuit cutter, cookie cutter, or another round item of similar size, cut 8 circles from each sheet, for a total of 16.

4. Place the pastry rounds in the wells of two nonstick 12-cup muffin pans, using 8 wells in each pan. Gently press the pastry onto the bottoms and slightly up the sides. Ensure the bottoms are relatively flat so the pies will sit level. (NOTE: The puff pastry will not come all the way up the sides.)

5. Combine 3/4 cup Gruyère and 1/4 cup Monterey Jack in a bowl. Add the mayonnaise and black pepper, and stir until well combined.

6. Divide the cheese-mayonnaise mixture evenly among the 16 pastry shells.

7. Top the cheese-mayonnaise mixture with one tomato slice in each muffin cup and gently press it into the mixture.

8. Sprinkle the first set of tomato slices with 1/4 cup of Gruyère (this will only be a small amount per muffin cup)…

9. … then top with the chopped basil.

10. Place a second tomato slice over the basil.

11. Meanwhile, combine the remaining 1/4 cup Gruyère and 1/4 cup Monterey Jack.

12. Bake for 25 to 30 minutes, rotating the pans and switching their positions halfway through. Remove the pies from the oven. If the tomato slices have shifted during baking, gently reposition them. Sprinkle the remaining 1/2 cup cheese mixture over the tops. Return to the oven and bake for 5 minutes, or until the cheese is melted and the pastry is golden brown.

13. Let the mini tomato pies cool in the pans for approximately 5 minutes, then carefully loosen and remove them. Garnish with fresh basil leaves and serve hot, warm, or at room temperature.

Chef Tips and Tricks:

• Don’t skip salting and draining the tomatoes. Salt draws out excess moisture that could otherwise make the puff pastry soggy. Give them the full draining time, then blot them thoroughly with paper towels.
• Keep the puff pastry cold. Puff pastry rises best when it’s still chilled before going into the oven. If it becomes soft or sticky while you’re working with it, refrigerate it for 10 to 15 minutes before continuing.
• I found that fitting the puff pastry into the muffin cups goes quickly if you use the index and middle fingers of both hands to gently press each piece into place.
• Use two teaspoons to drop the mayonnaise-cheese mixture into the unbaked puff pastry shells—one to scoop the mixture and the other to scrape it into the shells. Start with a small amount in each shell; you can always go back and add more. Eyeball all the muffin cups to make sure you have an equal amount in each cup.
• For the first layer, place the less attractive tomato slices on the bottom, reserving the prettiest slices for the top.